100g walnuts (chopped)
75g unsalted butter (melted)
about 1½ cups milk
200g medium mature Cheddar cheese (grated)
2 cups plain flour
2 tsp baking powder
½ tsp salt
1 pinch ground black pepper
silicon muffin cases – optonal
Preheat oven to 180°C (356°F).
Melt butter and leave it aside to cool down.
Combine baking powder, walnuts, salt, pepper and flour in a large bowl. Stir in egg and butter.
Add milk gradually to create easy to stir but sticky dough.
Feel the tray, lined optionally with muffin cases, with the dough.
Bake for 20-25 minutes reducing heat towards the end if muffins are getting to brown.
When they are ready remove them from the tray and let them cool down completely before serving.
Those muffins taste good with soups or itself as a snack.
This recipe makes 12 muffins.
- If your muffin tray is non-stick you don’t need to use any oil to butter it, muffin dough is oily enough and it won’t stick.
- Those muffins taste 100% better when they are cooled down, so try to be patient and not to eat them straight from the oven ;)